- 200 gm butter, coarsely chopped – Tasmanian Butter Co.
- 2 golden shallots, alternative Red onion thinly sliced – Laos Fresh Farm
- 2 garlic cloves, finely chopped – Tasmanian Natural Garlic and Tomatoes
- 2 tbsp thyme leaves – Thirlstane Garden
- 100 gm bacon, finely chopped – Mount Gnomon Farm
- 500 gm duck livers, cleaned – Stelleyfield Tasmania
- 50 ml brandy
- 1 tbsp red wine vinegar
- 60 ml (¼ cup) pouring cream – Elgaar Farm
- 150 ml clarified butter (see note) – Tasmanian Butter Co.
Pickled shallots and curly endive salad
Recipe and photo sourced from Gourmet Traveller